Lately the internet has been saturated with posts for baked apple roses. The pictures are absolutely beautiful, (well, most of them), and all the posts brag about how easy they are to make.
Our family is rather partial to apple pastries and cobblers and crumbles, so I thought we should try this version of a very simple apple dessert. I might never have to mix up crumbs for crisp again, which we have at least twice a month.
Which Clever Pastry Chef invented apple roses?
I tried to discover the origins of this recipe that has the grocery stores cleaned out of puff pastry. I didn’t find very much information. It seems that a version of this recipe goes back to the 18th century, which a baker based her recipe on back in 2011.
The English baker posted this recipe for Apple Rose Tarts. They are a little more work than the puff pastry ones that we’re all obsessed with these days, but I wonder if they wouldn’t be tastier.
It seems the modern consensus is that a certain Manuela posted the recipe in 2015 that is the go to source for the latest version of the puff pastry tarts. You can find her version on her blog, Cooking With Manuela.
These pictures are from her blog.
NOTES: Make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after the first 30 minutes the apples start to burn on top, move the pan to a lower rack of the oven and finish baking. You can also cover loosely with aluminum foil for these last 10-15 minutes, to avoid burning the top.
And I will insert here that many of those who have tried this recipe had seriously burnt tops by the time the pastry was done. I would definitely recommend the aluminum foil.
Apple Rose Tarts in the Carol Recipe Album
I’ve been working on my Carol recipe album lately, so I wanted to add this recipe.
Can you read my cursive-printing? I wanted to show you what it looks like written in the Carol Recipe Album. One of my goals this year is to get organized: my recipes, and kitchen skills.
The recipe tastes the same, though, whether your printing turns out better or worse than mine. There’s also a cream cheese version of the recipe, which uses 1/4 cup of cream cheese and 3 tablespoons of sugar in exchange for the apricot preserves.